Nourishing Red Lentil & Spinach Dahl (Vegan) Recipe
This Nourishing Red Lentil & Spinach Dahl is a comforting, vegan-friendly dish packed with protein-rich red lentils and fresh baby spinach. Infused with fragrant spices, garlic, ginger, and a tangy hint of lemon, this wholesome dahl is perfect for a hearty, healthy meal. Its smooth, porridge-like texture and vibrant flavors make it an ideal choice for nourishing lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Cooked Lentils
- 1 cup dried red split lentils
- 2 cups vegetable stock
- 1 cup water
Spiced Tomato Mix
- 1 brown onion, peeled and finely diced
- 3 cloves garlic, peeled and finely diced
- 1 thumb-sized piece of fresh ginger, grated
- 2 Tbsp oil (or ghee for non-vegan alternative)
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 400g tin of tomatoes
- 1 tsp turmeric powder
Finishing Touches
- 4 big handfuls fresh baby spinach
- ½ tsp chilli flakes (adjust to taste)
- Juice of ½ medium or 1 small lemon
- Salt, to taste
Instructions
- Cook the lentils: Rinse the red lentils thoroughly in a sieve under cold running water until the water runs clear, removing any impurities. Place lentils in a medium saucepan with the vegetable stock and water. Bring mixture to a boil over high heat, skimming off any foam that forms on the surface. Lower the heat to a simmer, cover with a lid, and cook for 20 minutes or until the lentils achieve a porridge-like consistency. Remove from heat and keep covered.
- Prepare the spiced tomato mix: While the lentils cook, finely dice the onion and garlic, and grate the fresh ginger. Heat oil or ghee in a frying pan over medium-low heat. Add cumin and mustard seeds and cook for about a minute until fragrant. Add the diced onion, garlic, and grated ginger and sauté for 15 minutes until the onions turn soft and translucent. Stir in turmeric and canned tomatoes, then cook gently for 10 minutes, stirring occasionally.
- Combine and season: Transfer the spiced tomato mixture into the cooked lentils and stir thoroughly. Add fresh baby spinach and chili flakes, then bring the mixture back to a boil. Turn off the heat and mix well to wilt the spinach. Stir in the lemon juice and salt to taste. Adjust seasoning with extra salt, lemon juice, or chili flakes if desired, then serve warm.
Notes
- For a non-vegan version, substitute oil with ghee for a richer flavor.
- Adjust chili flakes according to your preferred spice level.
- This dahl pairs perfectly with basmati rice or warm naan bread.
- Leftovers store well in the fridge for up to 3 days and can be gently reheated on the stovetop or microwave.
